Job Description

Executive Chef – Upscale Restaurant

$100,000 - $110,000 + Bonus

This established hospitality group is looking for an experienced Executive Chef to direct kitchen operations, develop high-performing teams, and drive culinary excellence. Complete with competitive compensation, excellent benefits, and career growth opportunity.

DESCRIPTION:

The Executive Chef oversees all culinary operations, ensuring exceptional food quality, strong financial performance, team development, and adherence to the highest standards of cleanliness and sanitation.

Key Responsibilities:

• Lead all culinary operations for a high-volume upscale restaurant, ensuring exceptional quality, consistency, and execution at scale
• Drive menu creativity and seasonal development while maintaining brand integrity and guest appeal
• Oversee food cost performance through strategic purchasing, inventory management, portion control, and waste reduction
• Manage labor strategy, scheduling, and kitchen productivity to achieve financial targets
• Recruit, mentor, and develop a strong culinary team, fostering accountability, growth, and retention
• Establish and uphold operational systems and training standards to ensure consistency and efficiency across all shifts
• Partner closely with the General Manager and leadership team to align culinary excellence with overall business performance

BENEFITS:

• Medical, Dental, and Vision Insurance
• Paid time off
• Bonus potential
• Dining discounts

DESIRED SKILLS & EXPERIENCE:

• 3+ years of experience as an Executive Chef for a high volume ($10M+) upscale or fine dining full-service restaurant
• Proven success leading large culinary teams in fast-paced, high-expectation environments
• Demonstrated ability to drive menu creativity while maintaining consistency and operational efficiency
• Strong financial acumen with experience managing food cost, labor budgets, and kitchen profitability
• Hands-on leadership style with a passion for coaching, mentoring, and developing culinary talent
• Deep understanding of food safety, sanitation, and regulatory compliance standards
• Ability to thrive in a collaborative, hospitality-driven culture and partner effectively with front-of-house leadership
• Flexible schedule with availability for nights, weekends, and holidays

EOE – EQUAL OPPORTUNITY EMPLOYER

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